Estimated Nutrition (whole recipe, rough)
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Avocado | 1 medium (150g) | 240 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Cheese | 1 oz (28g) cheddar | 113 |
| Eggplant | 1 cup cubed (82g) | 35 |
| Clove | 1 tsp ground (2g) | 7 |
| Garlic | 1 clove (3g) | 4 |
| Rosemary | 1 tsp dried (1.2g) | 4 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
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- 1 large eggplant, peeled
- 1 tsp salt, divided
- 1/3 Cups plus 2 tablespoons olive oil, divided
- ¼ Cup white wine vinegar
- 1 garlic clove, pressed
- 1 tsp fresh or dried rosemary
- 3 large California Avocados, peeled and sliced
- 1 (4.5 ounce) container garlic-and-herb soft spreadable cheese
- =
Directions
Cut eggplant lengthwise into 6 slices. Sprinkle slices evenly with 1/2 teaspoon salt. Let stand 10 minutes.
Whisk together 1/3 cup olive oil, next 3 ingredients, and remaining 1/2 teaspoon salt and set aside.
Brush eggplant slices evenly with remaining 2 tablespoons olive oil
Grill in a WEBER Charcoal or Gas Barbecue, covered with grill lid, over high heat (400 degrees to 500 degrees) 2 minutes on each side.
Place eggplant in a large shallow dish and drizzle with half of olive oil mixture.
Grill avocado slices, without grill lid, 2 minutes on each side.
Cut eggplant slices crosswise in half. Arrange one slice on each of 4 individual plates.Spread evenly with one-third of cheese; top with half of avocado slices, and spread with one-third cheese.
Repeat layering procedure with 4 eggplant slices, remaining cheese, and remaining avocado; top with remaining eggplant.
Drizzle evenly with remaining olive oil mixture. Serve immediately.
Makes 4 servings.